How To make White Mousse Cake
Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line
bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with
another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times =====
How To make White Mousse Cake's Videos
Raspberry, Mint and White Chocolate Mousse Cake | Pastry Maestra
My raspberry, mint and white chocolate mousse cake is light, refreshing and absolutely delicious! It is a perfect treat for any occasion!
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
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3-Ingredient White Chocolate Mousse Recipe
Quick and easy 3-ingredient white chocolate mousse. This white chocolate mousse is rich and creamy, and you need only 10 minutes of work to make this beautiful dessert. This easy white chocolate mousse is perfect for Christmas, Valentine’s Day or any other occasion. If you looking for individual desserts, this recipe is for you! You can top this mousse with white chocolate shavings, fresh strawberries, raspberries or oven nuts.
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Makes 5-6 servings
Ingredients:
5oz (140g) White chocolate
1 cup (240ml) Heavy cream, cold
4oz (115g) Cream cheese
White chocolate shavings, optional
Directions:
1. Chop the chocolate, transfer to a large heat-proof bowl, melt in the microwave (in a30 sec pulses) or over a double boiler.
2. Add the cream cheese to the melted white chocolate and beat until combined. Set aside to cool.
3. In a large bowl, beat heavy cream until stiff peaks form.
4. Gradually fold whipped cream into the white chocolate mixture.
5. Transfer the mousse to a piping bag. Pipe into serving dishes and refrigerate for at least 4 hours.
6. Before serving garnish with white chocolate shavings (optional).
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Apricot and Caramelized White Chocolate Mousse Cake
This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse. It is an outstanding dessert that will definitely delight your family and guests.
#caramelizedwhitechocolatemoussecake #apricotcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Apricot Jelly
1o oz (300g) apricots, pitted
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Almond Sponge Cake
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) ground almonds
1 tbsp (10g) flour
1/2 tsp (3g) almond extract
1 tbsp (14g) butter, melted
White Chocolate Almond Crunch
2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
1/2 cup (50g) almonds, chopped
1/4 cup (60g) dried apricots
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
Caramelized White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 1/2 cup (360g) whipping cream (35% fat), chilled
2 tsp (8g) gelatin powder
3 tbsp (45 ml) cold water
White Chocolate Decoration
2.5 oz (70g) white chocolate
1 oz (30g) white chocolate, for tempering
edible gold paint
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2-ingredient Kinder chocolate mousse recipe!
Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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Mango Passion Fruit Mousse Cake
The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)
* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter
* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar
* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)
* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar
* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color
* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration
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